Penne With Sausage, Eggplant, And Feta

• 4 1/2 cups cubed peeled eggplant (about 1 pound)
• 1/2 pound bulk pork breakfast sausage
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
• 1/2 cup (2 ounces) crumbled feta cheese
• 1/4 cup chopped fresh parsley

1. Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
2. Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.

pork, garlic, tomato paste, oregano, freshly ground black pepper, tomatoes, hot cooked penne, feta cheese, parsley

Taken from www.myrecipes.com/recipe/penne-with-sausage-eggplant-feta (may not work)